A lot, actually. I take such incredible pleasure in crafting and sitting down to a good meal.
There is something so very soothing about the process of chopping and slicing, stirring and tossing that rings like a rythmic tai chi to me. The problem is that when I undergo this intense culinary therapy I do two things: make too much and eat too much.
Tonight I am struggling with the notion that we have leftovers and I do not need to cook. Inside my head, all hear is "but I waaaaannnnnnaaaaaa", because I really could use some of that therapy. (no wisecracks please!) Still, I have mounds of leek risotto from last night's dinner and a gallon of vegetable stock from this "grilled cheese" soup from two days ago.
I should also mention that I am fat and trying to remedy that. Not the kind of fat where my friendly neighborhood crane operator stops by every morning to pick me up for work, but fat enough that I feel like I am not setting a good example for my kids. And I don't just want to change it - I NEED to change it. I am 42 years old and when my dad had his first heart attack, he was 45. I am terrified that I won't be here for my kids. So I cook, but I have been diligently trying to keep an eye on portion control and overall fat/salt/fiber content - which has been resulting in the copious amounts of leftovers. What can I say, I am used to cooking AND eating for and army. Now I just cook for one.
Any ideas how to better control the amount I cook so that I can still enjoy my therapy and get a nice amount of variety into my meals? All without squashing my culinary creativity?
Wah. I waaaaaannnnnnnnaaaaaa.